Green Beans with Roasted Mushrooms

The roasted mushrooms tossed with slender French green beans make a rich but light side dish. Regular green beans and button mushrooms can be substituted.

Yield: 8 servings
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 84
  • Calories from fat: 42%
  • Fat: 3.9g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.5g
  • Carbohydrate: 10.6g
  • Fiber: 4.3g
  • Cholesterol: 0.0mg
  • Iron: 1.6mg
  • Sodium: 157mg
  • Calcium: 42mg


  • 2 pounds haricots verts, trimmed
  • 1 1/2 pounds assorted mushrooms, quartered (we tested with 6 [4-oz.] packages of Gourmet Mushroom Blend)
  • 2 tablespoons balsamic vinegar, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


  1. Place green beans in a large pot of boiling water, and cook 3 to 4 minutes or until crisp-tender. Immediately plunge into ice water to stop the cooking process. Cover and chill up to 2 days.
  2. Combine mushrooms, 1 Tbsp. vinegar, and next 4 ingredients on a large rimmed baking sheet coated with cooking spray. Spread mushrooms in a single layer.
  3. Roast at 425° for 20 to 25 minutes or until tender and browned, stirring once or twice. Reheat green beans in the microwave at HIGH 3 minutes or until hot. Combine green beans, roasted mushrooms, and remaining 1 Tbsp. vinegar; toss well.
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